There are several ways to make rosé wine, the simplest being to blend white and red wine together. For producers with greater aspirations, the ‘saignee’ method or ‘bleeding’ can be used, this entailing taking juice off fermenting red wine, this process concentrating the red wine from which the juice is drawn. Purpose-made rosé wines involve the fruit going direct to press, with the desired amount of skin contact, and fermented. All three methods require the winemaker to attain the style they are aiming for, with balance of components. There is a trend nowadays to favour the pale, dry and delicate Provence or Mediterranean styles, but they too must have fruit interest with ripeness, and a well-balanced palate not dominated by phenolics, with thirst-quenching qualities. It’s not easy to get right! Here, I review the Sherwood ‘Stoney Range’ Pinot Noir Rosé 2017, made by the saignee method. www.sherwood.co.nz
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